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Vanilla Bean Gingerbread Muffins Recipe

Vanilla Bean Gingerbread Muffins

Welcome to the delightful world of Vanilla Bean Gingerbread Muffins, where the warm, spicy aroma of gingerbread meets the creamy richness of vanilla. These muffins are perfect for cozy mornings, holiday gatherings, or whenever you crave a sweet, seasonal treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 0.75 cup molasses
  • 0.5 cup buttermilk

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick for testing doneness

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and prepare your muffin tin.
  2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  3. Step 3: In a separate bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
  4. Step 4: Beat in the eggs one at a time, then mix in the vanilla bean paste and molasses.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix gently until just combined.
  6. Step 6: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, checking doneness with a toothpick.
  8. Step 8: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.